EUR 520
The Vegetal garden
The Grand hors d’œuvre
Oysters in Champagne Jelly, Raw Scallops Teased with Citrus, Lobster Rémoulade, Quail Eggs with Truffled Soldiers, Foie Gras Confit in Mulled Wine, Sesame Melba
Pan-seared sea bass
Oscietra Caviar, Delicate Shellfish with Soup Herbs
Fine spit-roasted poultry as main course
Christmas Boudin in Truffled Puff Pastry, the Breast Basted with Sauternes Wine, Sautéed Root Vegetables, the Giblets in a Gourmet Salad
Fine shavings of aged Comté, candied fruit aspic with mustard seed
Baked forgotten apple
Ice Cider, Fine Caramelized Pastry with Christmas Spices
Memory of a Norwegian Omelette
Frosted Almond Milk with Fleur de Sel and Mikan Mandarin, Bourbon Vanilla Caviar